Events / Dinner

The Elements of Baja Cuisine

Fri, September 30, 2016

The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Javier Plascencia

Bracero Cocina de Raíz, San Diego and Grupo Plascencia, Tijuana, Mexico

For JBF Award semifinalist Javier Plascencia, the U.S.–Mexico border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine. Join us at the Beard House as Plascencia pays homage to his heritage by interweaving his rich Mexican roots and the ample bounty of California’s harvest.

Click here to see photos from this event.


Hors d’Oeuvre

Scallop Parfaits with Lemon Gelée, Crema, Cucumbers, Salsa Macha, Avocado Mousse, and Chicharrones

Chia Tostadas with Avocado Cream, Quail Escabèche, and Cured Quail Yolks

Oysters on the Half Shell with Cured-and-Pickled Cactus Paddles and Baja Scallop Dust

Baja Farm-Raised Abalone with Crispy Yurimuni Beans, Smoked Tomatoes, Sea Beans, and Seaweed

Bodegas Henri Lurton Le Sauvignon 2015

Fidencio Tobalá Mezcal


Fluke–Onion Aguachile with Gooseneck Barnacles and Burnt Onion Dust

Bodegas Henri Lurton Chenin Centenario Reserva 2015

Veal Sweetbread–Chorizo Verde Sope with Manzano Chile Salsa and Spicy Greens

Paoloni Shiraz–Merlot 2013

Charcoal-Grilled Octopus with Beef Udder Confit, Spiced Black Bean Caramel, Roasted Peanuts, Pickled Potatoes, and Charred Jalapeños

Paoloni Sangiovese Grosso 2013

A Northern Machaca Feast > Baja Lobster; Sonoran Beef; and Machaca de Mantarraya Stingray with Housemade Flour Gorditas, Chile de Arbol Salsa, and Baja Extra Virgin Olive Oil–Refried Pinto Beans

Paoloni Nebbiolo de Guadalupe 2012

La Venenosa Raicilla Sierra Occidental de Jalisco Mezcal

Baja California–Inspired Desserts

Koch el de Oaxaca Olla de Barro Mezcal

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